Preheat your oven to 425°F (220°C). This is crucial as it ensures a nice roast on the chicken and veggies, giving them a delicious char.
On a large baking sheet, toss the sliced chicken with butter or olive oil, chopped garlic, taco seasoning, salt, and pepper until well coated. The seasoning should be evenly distributed to ensure every bite is flavorful.
Next, add in the sliced bell peppers, poblano pepper, and onions. Season these vegetables with salt and pepper as well, then toss everything together again. You want to make sure that all the ingredients are mixed well so that they roast evenly.
Arrange the mixture in an even layer on the baking sheet. This helps everything cook properly and prevents steaming. When the chicken and veggies are evenly spread out, they’ll develop that lovely roasty flavor.
Bake for 20 to 25 minutes or until the chicken is cooked through and the peppers are beginning to char. You’ll know it’s done when the chicken registers 165°F (74°C) internally, and the veggies look beautifully caramelized.
While that’s baking, prepare the sauce by combining Greek yogurt, mayo, and salsa verde in a small bowl. Mix until smooth and set aside. This creamy sauce will add a wonderful touch to your fajitas.
Once the baking is complete, remove the sheet from the oven. Let it rest for a few minutes, then carefully stuff the chicken, peppers, and onions into the warmed tortillas.
Top them with your desired amount of avocado, cilantro, pickled jalapeños, and a drizzle of the creamy sauce. These toppings will enhance the flavors and add a burst of freshness.
Enjoy your homemade Easy Sheet Pan Chicken Fajitas warm, and savor the delightful combination of flavors!
